DMG I am looking for low carb and low fat chicken recipes. and dessert items that are the same. I am keeping my calorie intake below 2000 right now. I been doing this for almost 2 weeks now and feel great. I am keeping my fat below 50 grams and my carbs below 100 and my protein around 200-300 grams. Is this okay or what do I need to change.

1 Can of Fat-free Evaporated Milk (if you wanted you could just use skim milk)1 Cup of Oatmeal6 Egg Whites2/3 - 1 Cup of Protein Powder (I like to use Vanilla)1 Cup of Cottage Cheese (Don't worry you won't taste it)

Put all the ingredients in a blender. Blend until it's smooth. Cook like regular pancakes. I usually top them with honey. You can also add fruit to these as well (just blend it in). I usually get about three or four days worth of breakfasts out of this recipe. I just pour it in smaller containers & store it in the fridge/freezer.

I haven't made this recipe in a hundred years, but when I did, everyone loved it ~ even the tuna haters. There's a ton of room for tweeking to your nutritional needs (ie; more tuna, less rice, less cheese, more eggs, remove the yolks...)

This recipe is very forgiving depending on your choice of ingredients and brands ~ adjust accordingly. For instance, you may prefer almond butter or less peanut butter and chopped nuts. Powdered milk brands vary significantly in their counts – check your label. I use Sanalac Do not use soy protein powder. The result would be dry and chalky.

This is my original recipe and over the years I’ve tweaked it by using more protein powder and less fructose and replacing it with Splenda (mixed into the dry ingredients). Dusting the little balls with protein powder before pressing them into the tins makes them less sticky.

Mix water with powdered milk. Put in freezer with beaters for about ½ hourSprinkle gelatin with 2T cold water. Let sit for 2 minutes. Add 2T boiling water and stir.Add peanut butter and vanilla. Stir and let cool.Beat milk and water until thick (like whipping cream).Sprinkle with Splenda.Pour in gelatin mix and beat slightly.Chill in freezer for about an hour.

I am keeping my calorie intake below 2000 right now. I been doing this for almost 2 weeks now and feel great. I am keeping my fat below 50 grams and my carbs below 100 and my protein around 200-300 grams. Is this okay or what do I need to change.

This sounds good, except I don't know how much you weigh, so it's hard to tell if that's enough food for you. But I say if you feel good and like how your looking, there's no need to change anything.

Method* Drain the chick peas/sweet corn and the tuna from the tin.* Flake the tuna in a bowl* Add some olive oil about 1 tsp.* Add the tomato ketchup and salad cream if desired* Mix ingredients* Add the chick peas or sweet corn* Add pepper or oregano to taste* Add a good dollop of Waldorf salad and cottage cheese* Add a really good dollop of coleslaw* Mix all together

Eat with bread, tortilla,... or what you desire. It is ideal for taking to work in a plastic container and eating when desired. :PIt is a very good source of high biological value protein with some carbs, simple sugars, good oils, vitamins A, D and C.It is very easily digested and you will get hungry three hours after. Low calorie alternatives can be found of most of the ingredients. For a vegetarian alternative remove the tuna and used small cubes of tofu. You can try adding olives if you like and experiment!

Mix water with powdered milk. Put in freezer with beaters for about ½ hourSprinkle gelatin with 2T cold water. Let sit for 2 minutes. Add 2T boiling water and stir.Add peanut butter and vanilla. Stir and let cool.Beat milk and water until thick (like whipping cream).Sprinkle with Splenda.Pour in gelatin mix and beat slightly.Chill in freezer for about an hour.

Approx. 15g Protein, 18g Carb, 6g Fat

Wow.... can I live with you? (kidding)Are you a dietition? (cant spel;lkallll today a;ldfja;lk)

1 Can of Fat-free Evaporated Milk (if you wanted you could just use skim milk)1 Cup of Oatmeal6 Egg Whites2/3 - 1 Cup of Protein Powder (I like to use Vanilla)1 Cup of Cottage Cheese (Don't worry you won't taste it)

Put all the ingredients in a blender. Blend until it's smooth. Cook like regular pancakes. I usually top them with honey. You can also add fruit to these as well (just blend it in). I usually get about three or four days worth of breakfasts out of this recipe. I just pour it in smaller containers & store it in the fridge/freezer.

Thanks! this reciepe rocks, gonna make another batch today.I wrote down the measurments in metric if anyone wants 'em:

Glad you liked the pancakes. I've got to say that they keep really well in the freezer. I made several batches about a month ago & froze them (which was good because my blender died). I'm still eating them & they taste fine.

In a large bowl with room for both hands, add:1 TBL creamcheese4 1/2 tsp granulated fructose2 tsp Peanut ButterBlend together with the back of a spoon.Add 1/4 cup Whey Protein Powder & blend together.This will probably not bind together and willseem rather dry & crumbly as is so get in there with your fingers and knead it.